Zucchini And Ricotta Frittata

• 4 eggs, lightly whisked
• 2 garlic cloves, crushed
• 2 zucchini, ends trimmed, coarsely grated
• 125 g low-fat ricotta cheese, coarsely crumbled
• salt & freshly ground black pepper
• 2 teaspoons olive oil
• 250 g cherry tomatoes, halved
• 1/2 cup loosely packed small fresh basil leaf

1. Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
2. Heat the oil in a 20cm-diameter non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.
3. Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill and cut the frittata into 8 wedges and place on serving plates.
4. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.

eggs, garlic, zucchini, lowfat ricotta cheese, salt, olive oil, cherry tomatoes, basil leaf

Taken from www.food.com/recipe/zucchini-and-ricotta-frittata-241946 (may not work)